Dried Figs

Dried figs with a chewy skin and a soft, jammy middle full of tiny crunchy seeds.

There's a deep, earthy sweetness to them, and the seeds crackle faintly as you chew. Warm them through and the centre turns almost to jam.

For breakfast, chop them into porridge or bircher muesli with a pinch of cinnamon. Bake them into a fig and walnut loaf, simmer them in red wine with a little orange zest for a winter dessert, or halve them for a cheese board beside a hard sheep's milk cheese.

Packed fresh in Melbourne by a family business with more than fifty years of packing behind it.

• Dried figs, ready to eat
• Chewy skin, seedy centre
• Packed fresh in Melbourne

Common questions

• How do I soften them? Simmer them in water, juice or red wine for a few minutes, or soak them overnight in the fridge.
• Does it contain gluten? There are no gluten-containing ingredients, but it isn't certified gluten free. It's packed in a facility that also handles cereals and grains.
• Suitable for vegans? There are no animal ingredients in it.

Storage: 12 months sealed; the best-before date is on the pack. Store in a cool, dry place, and once open keep it in an airtight container.

Like this? Try our Apples Dried or Australian Apricots Dried.